1 lb duck meat, cut into slivers across grain of meat1 tbsp cooking winedash pepperdrops sesame oil¼ tsp Chinese 5 spices3 tbsp light soy sauce1 tbsp sugar4 slices ginger2 garlic coves, crushed and skinned4 tbsp Hoi Sin Sauce4 celery stalks, cut diagonally
Marinate duck meat with wine, pepper, sesame oil, 5 spices and soy sauce for 15 minutes.
Use high heat to heat up a wok. When wok is hot, use 2 tbsp of oil to brown garlic and ginger for 1 minute.
Add duck meat, sugar, Hoi Sin sauce and ½ tsp salt. Stir fry for 2 minutes.
Then add celery and stir fry for another 2 minutes. When done, add starch solution made with 1 tbsp of tapioca starch and ¼ cup water. Bring to a boil and serve hot.
Post by Chow Lonsa:
this may be a dumb question but, should the skin be removed or cooked as well?